Two posts in one week?! Well it is the week of eating so, we wanted to bring you as many tasty recipes as possible to get ready for the big day.
So technically this is dressing and not stuffing because my future father in law will probably be stuffing the bird with aromatics but let’s be real, whatever you call this dish is just semantics. IT’S FREAKING TASTY, is all that matters. This dish reminds me of my mom (& uncle). Mom and I both adore when there is sausage in stuffing or dressing. We are also big fans of cornbread, so this is a family favorite. My uncle typically made his stuffing with white bread but one year to mix it up he did cornbread and it was epic. So in reverence to my late uncle and his impeccable cooking skills I am going to attempt to replicate his yummy side for my future in laws.
1 lb. sausage (I did it with chorizo to give it a spicy flair)
1 onion, diced
1 tbsp. of fresh sage
1 tbsp. of fresh rosemary
½ tbsp. of fresh thyme
2 cloves smashed/minced garlic
2 cups or 3-4 celery stalks, diced
1 stick butter
2 cups of chicken or turkey broth
1 can cream of chicken soup
S&P to taste
1 family size pan of cornbread (So think like 2 jiffy boxes worth, made in advance & don’t use the sweet/honey cornbread)
Preheat the oven to 350 degrees. Crumble the cornbread into a large bowl and set aside while you brown the meat. Drain the fat before adding sausage to cornbread bowl. Sauté the onions, celery, garlic, and butter until semi-translucent. In another bowl whisk together the broth, cream of chicken soup, herbs, and s&p. Pour into cornbread, sausage, and veggie mixture and stir together gently.
Spray a 2 quart baking dish with cooking spray or grease with butter and spoon mixture into pan. Bake uncovered for 25-35 minutes or until browned & heated through.
Guys, I’m in a bit of panic mode. Not only is this my first time HOSTING thanksgiving, it’s for my prospective in-laws! Eek! I needed to streamline all the cooking and not be in utter meltdown mode this week. Alas, I found a real simple cranberry sauce recipe that is from scratch and uses real cranberries. Can’t impress the MIL with canned cran sauce, now can I? Also, I mean, we have a food blog after all. Anyway, it’s really great because it comes out a bit chunky or chutney-like consistency so your guests can see that it’s homemade. I doubled the recipe, but this seems to be the recommended amount to make. I just figured since its yum I can save in a jar for leftovers for the week. Note some of the other sides I am serving for this holiday meal with my new family are: the mushrooms in poblano sauce, roasted Brussel sprouts (I added pancetta and balsamic glaze for a sweet & salty twist), and garlic chive mashed potatoes. Stay tuned for the corn bread “dressing” stuffing recipe we will be posting shortly as well…Boy menu planning has been a treat but stay on top of our Instagram to see how my first ever turns out…
1 bag fresh cranberries (12 oz)
¼ cup fresh orange juice (use the bottle stuff if you don’t have an actual orange)
¾ cup orange marmalade (smuckers is fine but I balled out and bought some artisan ginger orange marmalade)
¾ cup white sugar
¼ tsp cinnamon
Optional is I zested a lemon and the orange I juiced for some freshness
Combine all the ingredients in the crockpot & stir. Cook on HIGH for 3 hrs or until the cranberries begin to pop. After that 3 hrs or so, gently smash the cranberries up against the side of the crockpot to help the rest pop while you stir. Remove the lid and then cook on HIGH for another r30 minutes without the lid on. Did I mention that stove top and oven space is limited & therefore precious for such a big meal? So this crockpot wonder was a LIFESAVER! Hope you guys dig it too…
This little cocktail concoction is just in time to warm your hearts (and hands!) for Thanksgiving. You know we do a specialty Thanksgiving cocktail every year, like this apple spice libation. Or Lauren Conrad’s kick ass Pilgram Punch I made a couple of years ago. So this year, we’re coming in hot with a crock pot cocktail.
Typically, I’ve been making this drink for Halloween. We’re usually outside waiting for the trick or treaters, and October in the NE means you need more than just a fire to help stay warm. However, the volume this recipe produces is perfect for your large holiday gathering. Bonus, everyone can help themselves! No need to be bartender for the night.
1 jug of apple cider
1/2 bottle Fireball
1 orange, thinly sliced
3-5 whole star anise
1 tbsp whole cloves
Dash of cinnamon
Dash of nutmeg
Pour all of the ingredients into your crock pot and simmer on high for 2 hours. After 2 hours, turn down to low until finished.
Ok so as much as I adore my freaking garlic and chive mashed potatoes and I mean freaking LOVE. How many years in a row can I make them for Thanksgiving without seeming played out? Well this year my aunt made some mashed tators that will blow your mind. Kids, these things were BANGIN. I just HAD to recreate them and figure out how she got those flavors in my belly. So because I’m such a giver, see below. You will be thanking me at your next holiday meal.
6 Sweet potatoes or about 4 lbs.
1 tsp. coarse sea salt
3/4 cup Coconut milk (before you freak the eff out, yes I said coconut milk…this will take place of the half and half or heavy cream or buttermilk all y’all use in your basic bitch mashed potatoes, so hear me out and let go of the panic button)
3 tsp. Red Thai Curry paste (didn’t I say pipe down and trust the food blogger)
3 tbsp. Maple Syrup
Lil buttah (that’s Butter for those of you that don’t speak New Yawk & by lil I mean eye ball it but Id say no more than 1-2 tbsp.)
Bake the potatoes at 375 degrees for 1 hr. Peel once cool (the skin will literally just melt off with a light tug, no peeler needed) and mash with the curry paste, coconut milk, salt, & 1 tbsp. of syrup (which I mixed and heated in a saucepan while peeling potatoes). Then place in a baking dish while topping with butter and remaining syrup. Broil in oven for 3-5 min.
Ok so still not convinced? A) make it before you hate and B) I have logic: the sugars from the coconut milk and sweet potatoes need to counteracted and balanced with some bold spice & flavor.
Plusssss, these things are amazeballs 2014 with a dollop of cranberry relish/sauce/chutney.
In the spirit of traditions, every Thanksgiving I make a new “signature” cocktail to kick off the meal. I don’t have an ounce of “mixology” in my body, so I take to Pinterest for inspiration. Last year I made Lauren Conrad’s Pilgram Punch (which was dangerously good). This year I made an apple spice recipe from Love and Lemons and it was delicious! I made a few tweaks based on ingredients I already had (waste not, want not) and let me tell you, it went down nice and easy. This is an easy drink to make for all of those upcoming holiday parties.
*Disclaimer – the “base” for this drink needs time to steep and chill, so be sure to make it the night before.
1 red apple, sliced for garnish (they are sooo good to eat after you’ve finished the drink)
In a small saucepan simmer the apple juice with the cinnamon sticks and star anise. When it barely comes to a boil, remove from heat and let steep for 30 minutes, then chill for a couple of hours (or overnight).
When your’e ready to start making cocktails, remove the cinnamon sticks and star anise and set aside for garnish.In a cocktail shaker, shake the spiced apple juice, vodka, lemon, and ice together (work in batches if you need to).
Pour into glasses, add a splash of sparking water, and garnish with apple slices, cinnamon sticks and star anise pods.